We accept all of the above methods of payment as well as personal check or money order.
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Note: All prices in US Dollars
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- Maple syrup is made in the springtime, usually between February and April. The temperatures need to be in the 20s at night and in the 40s during the day for a good sap run.
- Several types of maples are native to New England, but the sugar maple (also called rock maple or hard maple) and the black maple are considered the best types for maple sugaring.
- Only a few places in the world have the right climate for sugar maples: New England, upstate New York, Michigan, the Maritime provinces, and southern Quebec and Ontario.
- Vermont produces more maple syrup than any other state.
- The flavor of maple syrup, like that of other natural products, can vary from region to region and even from year to year.
- Usually maple trees are not tapped until they are at least 40 years old and 10-12 inches in diameter. As the tree's diameter increases, more taps can be added (up to a maximum of four taps).
- When done properly, tapping does no permanent damage to the tree. Some maple trees have been tapped for over a hundred years!
- Each tap will yield an average of 10 gallons of sap per season, producing about one quart of maple syrup. Or, to put it another way, it takes 40 gallons of sap to make one gallon of maple syrup.
Real maple syrup is 100% natural and organic.
- Maple syrup and maple sugar are 100% fat free.
- The sugar content of sap averages 2.5 percent; the sugar content of maple syrup is at least 66 percent.
- Real maple syrup contains no preservatives. Opened containers of maple syrup should be stored in the refrigerator or freezer.
- Maple syrup won't actually freeze.
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